Best 2 Winter Vegetable Gratin Recipes

Indulge in a symphony of flavors with our delectable Winter Vegetable Gratin. This classic French dish is a hearty and comforting casserole featuring layers of tender roasted vegetables, creamy béchamel sauce, and a golden-brown crust. Our collection of recipes offers variations to suit every palate, from the classic gratin dauphinois to a vegan version made with almond milk and nutritional yeast. Whether you prefer a medley of root vegetables or a combination of broccoli, cauliflower, and leeks, our recipes provide step-by-step instructions to ensure a perfect gratin every time. Discover the secrets to achieving a creamy, flavorful béchamel sauce and explore tips for selecting the best vegetables for your gratin. Prepare to tantalize your taste buds with this irresistible dish that is sure to warm your soul on chilly winter nights.

Check out the recipes below so you can choose the best recipe for yourself!

WINTER VEGETABLE GRATIN

Winter Vegetable Gratin image

You'll find this creamy gratin gives you all the rich flavors you crave in a cold-weather meal. Use a mandolin cutter on the root vegetables to speed up preparation.-Rachel Dueker, Salem, OR

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
1-1/2 cups heavy whipping cream
1/2 cup sour cream
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
3 medium Yukon Gold potatoes, peeled and thinly sliced
2 medium turnips, peeled and thinly sliced
1 medium sweet potato, peeled and thinly sliced

Steps:

In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes., Layer half of the potatoes, turnips and sweet potato in a greased 8-in. square baking dish; pour half of sauce over the top. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 366 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 273mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

CHEESY WINTER VEGETABLE GRATIN

Cheesy Winter Vegetable Gratin image

This hearty vegetable casserole comes to the table with some soupy broth that is wonderful sopped up with crusty bread. Enjoy it as a meatless meal or with sausages.

Provided by kelcampbell

Categories Side Dish Vegetables Carrots

Time 1h45m

Yield 6

Number Of Ingredients 14

Ingredients

1 bunch leeks
1 pound baby potatoes, peeled
4 each carrots, cut into large chunks
½ small head cauliflower, cut into florets
2 cups Brussels sprouts, halved
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
2 tablespoons butter
1 medium onion, diced
1 ½ cups water
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package shredded Swiss cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Cut leeks in half lengthwise and wash well. Cut white and light green parts into 3-inch lengths, keeping the layers together. Discard dark green tops. Arrange leeks in a 9x13-inch glass baking dish along with potatoes, carrots, cauliflower, Brussels sprouts, thyme, parsley, and bay leaf.
Melt butter in a skillet over medium-high heat. Saute onion until golden, about 8 minutes. Stir in water, salt, and pepper. Bring to a boil and pour over the vegetables. Cover the dish lightly with foil.
Bake in the preheated oven until vegetables are tender, 45 to 55 minutes.
Remove foil and sprinkle Swiss cheese evenly over the vegetables. Continue baking until cheese is melted, bubbly, and starting to brown, about 15 minutes more. Discard herbs before serving.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 40.1 g, Cholesterol 45 mg, Fat 15.2 g, Fiber 8.1 g, Protein 15.9 g, SaturatedFat 9.3 g, Sodium 370.6 mg, Sugar 8.7 g

Tips:

Choose the right vegetables. The best vegetables for gratin are those that hold their shape well when cooked, such as potatoes, parsnips, and carrots. Avoid vegetables that release a lot of water, such as zucchini and tomatoes.
Slice the vegetables thinly. This will help them cook evenly and quickly.
Layer the vegetables in a baking dish. Make sure to overlap the vegetables slightly so that they are evenly distributed.
Add a flavorful sauce. A simple béchamel sauce is a classic choice, but you can also use a cheese sauce, a tomato sauce, or even a pesto sauce.
Top the gratin with cheese. A good melting cheese, such as Gruyère or Parmesan, is a good choice.
Bake the gratin until golden brown and bubbly. This usually takes about 30 minutes.

Conclusion:

Winter vegetable gratin is a delicious and comforting dish that is perfect for a cold night. It is easy to make and can be tailored to your own tastes. With a few simple tips, you can make a perfect gratin that will impress your family and friends.